Need a delicious cookie recipe that your kiddos will love? This cookie is perfect year round!
There is nothing better than a good cookie recipe. It doesn’t take a lot to make a warm, delightful dessert that can please everyone in the household. Whether it’s a holiday event or just any old Friday night, these are perfect!
Okay, so maybe this recipe isn’t as simple as pulling out frozen cookie dough and sticking it in the oven because you’ll have to melt some of the chocolate first. The effort is worth it, trust me.
Have someone a little nutty in your family? These rocky road cookies are even better with a few walnuts added on top or even mixed in with the batter!
These are also a perfect treat to add to your kid’s lunch box! Nothing can make them feel more special at school than a little homemade treat from home! Check out our recipe index for tons of ideas, and we can also send you a weekly meal plan straight to your inbox with everything you need to make perfect lunches for your kids!
Cookie making is a great opportunity to get your kids in the kitchen! Get them mixing in the chocolate chips and putting spoonfuls of batter on the cookie sheets. Another great idea is to have one-on-one time with each of your children. Every weekend, you can rotate whose turn it is to cook with mom or dad and not allow anyone else in the kitchen! This makes each child feel very special and gives you an opportunity to get them talking about things they might not normally talk about!
Rocky Road Cookies
- Yield: 24
Ingredients
- 2 cups dark chocolate chips, divided
- 6 tablespoons butter
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- 2/3 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup marshmallows
- 2 cups chopped walnuts (optional)
Instructions
- Melt 1 cup of the chocolate chips with the butter in the top of a double boiler until smooth. Remove from the heat, and let it cool to room temperature.
- Preheat the oven to 325F. Line cookie sheet pans with parchment paper and set aside.
- To make the batter, combine the flour, cocoa, salt, and baking powder in a small bowl, and set aside. In a large bowl, beat the eggs, sugar, and vanilla until thick and light yellow, about 2 minutes.
- Stir in the flour mixture and cooled chocolate, and beat for 1 minute. Fold in the remaining 1 cup chocolate chips, the marshmallows, and the nuts, if using.
- Drop a tablespoon of batter onto the prepared cookie sheet pans about 2 inches apart. Bake for approximately 10 minutes, or until just firm.
- Remove from the oven, transfer to a wire rack, and cool for 5 minutes before removing from the cookie sheet pans.
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Hi! This recipe looks so good but do you think it would work if I used marshmallow fluff instead of marshmallows?
It will not. It will come out watery and thinner.
I made these tonight and they are fantastic. Turned out just like your picture! I think the people who had trouble with the flat cookies maybe didn’t let the melted ingredients come to room temp. That’s so important. If it’s warm at all it would make the cookies flat for sure. I think it’s also important to beat everything together well. Anyway, many thanks from my family. I’ll be printing this out and saving it! Btw, I made them with Gluten free flour(Mama’s Almond Flour Blend). I added 3/4tsp xantham gum.
These tasted fine (very rich and sweet), but they flattened like pancakes and were more fudge-like than cookie-like. I followed the recipe exactly, let the chocolate cool completely, let the dough chill first, etc., but it made no difference. It’s too bad- I was pretty excited when I found the recipe!
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I made them this morning. It turned out great except the fact that my cookies’ top weren’t cracky like yours. I didn’t know why.
Anyway, I loved them so much.
Thanks for sharing!!!
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I’m glad you liked them!!
They tasted amazing! However, how do I get them to keep a nice shape like your ones? Mine ended up looking like flattened dog poop.
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Glad you liked them! You could scoop the dough onto the pan and then refrigerate it for about 30 minutes, then bake. Hope this helps!
you have to bake them a little less and use more flower or a little baking soda to make it rise.
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They were good, but mine got really thin. Not sure what i did wrong
I just made these today and they were very yummy! the family finished them off so quickly! My oven took about 20 minutes to cook them… had to put first batch back in because thy weren’t cooked enough. But definetley will be making these again! xx
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When I first mixed this up, it seemed to have the texture of a cake batter more than a cookie batter. Adding the nuts and chocolate chips made it a bit thicker, but I definitely doubted whether or not the recipe called for enough flour. I was about to add another cup of flour when I read the directions where Momable said that 1/2 cup was the right amount. I put the batter in the fridge for a few minutes and that also helped make it more firm. They came out GREAT! So chocolaty and delicious! I didn’t have walnuts, so I used slivered almonds and pecans and it was still fantastic! Thanks for the recipe!
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Donna, I am so glad you came back to “check” the directions! thank you for trusting that they would come out like I mentioned. Enjoy!
hi I am having trouble, I tried a recipe and my marshmallows just melted completely. Would I turn down the heat or?
thank you
The marshmallows will melt in this recipe, unless, you make sure they are well covered inside cookie dough.
Why only half cup of flour is that enough
you can up your flour to 3/4 cup but they come out perfect every time for me with 1/2c
Awesome recipe, thanks for posting! These cookies maintained their shape quite well with minimal spreading. I think the key is to let the melted butter/chocolate chips come to room temp before adding them to the mix. I did that and it worked for me!
I also found these spread like CRAZY, even with the larger amount of flour. I ended up doing teaspoon-size drops as the bigger ones left me with just a pan – sized cookie! I also found that if I let them cool on the pan for three mins, then carefully lifted the parchment paper over to a wire rack they cooled much better and were easier to lift off.
My cookies spread out more than the ones in the pictures, and some of them fell apart when I took them off the tray. They taste amazing and I would like to make them again. How can I make them a little thicker?
Hi Ann, I just revised the recipe to 1/2 cup of flour. They are less “runny” and they are more consistent with different ovens and altitude. I’ll probably continue to use 1/3 of a cup in mine but this way they wont’ be as runny for others :)
Can these be made gluten free?
I’ve successfully made these gluten free using Cup4Cup flour mix. I don’t know about others.
Hello! Is the cocoa powder sweetened or unsweetened?
unsweetened cocoa powder (the kind you use for baking)
Is the flour amount correct? Dough seems runny
Jennifer, the flour is correct. they are not “doughy” cookies. they crisp when they cool.
Thank you. I baked a few and froze the rest. They are very good
So glad you liked them! I just used up my last batch from the freezer… such a tragedy!
These sound spectacular, though my family would switch out the walnuts for almonds! Do you have any idea how well these would freeze?
Renita, I freeze these unbaked on a lined cookie sheet. Then I transfer to a bag.
Thanks! I don’t see the marshmallows listed in the directions. Did I just completely miss it? Do you add them along with the chocolate chips and nuts?
no, I photographed it but missed it. It’s on step 4. they are folded in at the end.
I could go. to. town. on these bad boys. No joke.
How much baking powder? Its mentioned in the instructions but not in the list of ingredients.
thanks for catching that Allison! 1 teaspoon.